Oil Free Rainbow Kale Salad

This delicious oil-free rainbow kale salad is perfect to eat on the go because the longer you leave it, the better it tastes and it won’t go soggy.

4 stalks of kale (about 4 handfuls)
¼ cup diced red bell pepper (40 g)
¼ cup diced carrot (30 g)
¼ cup diced mango (40 g)
¼ cup chopped red cabbage (20 g)
¼ cup blueberries (40 g)
Sesame seeds for garnish

For the Dressing:
1 avocado
2 tbsp water
1 tbsp tamari or soy sauce
The juice of half a lemon

View the full recipe at Simple Vegan Blog →